Surinamese spring rolls called loempia are a delicious treat for any occasion. These little rolls are filled with an array of local ingredients. It is no surprise that spring rolls are commonplace in Suriname as they have a very diverse ethnic makeup with many Chinese and South East Asian immigrants.
The other thing I love about making spring rolls is that they freeze beautifully. Simply after you roll them up put them on a cookie sheet in the freezer and then bag them up in however many you would like to fry for later. You can use a wok to fry them or a deep fryer works great too.
These Surinamese spring rolls are typically served with a tomato chutney or a sweet chili sauce. I used a bottled sweet chili sauce which was delicious. This recipe makes about 16 spring rolls and you can easily double or half the recipe to your preference.
Did you know that Suriname used to be called Dutch Guiana? Between 1667 and 1954 Suriname was a Dutch Colony. Dutch is actually the official language of this small South American country. If you would like to learn more about Suriname be sure to check out “Our Journey to Suriname”. You will also find more authentic Surinamese recipes like Pom and Bakabana.
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Surinamese Spring Rolls (Loempia)
- 1 chicken breast skinless and boneless
- 1 clove
- 1 bay leaf
- 1/4 teaspoon black pepper
- 1/2 small cabbage shredded
- 1/2 lb long beans cut into small pieces
- 2 spring onions sliced
- 1 medium onion diced finely
- 3 small potatoes diced
- 1 cup bean sprouts
- 3 Tablespoons olive oil
- 1 package Egg roll Sheets
- 1 oil for frying
- 1 maggi cube
- 2 Tablespoons soy sauce light
- Put the chicken in a saucepan and cover with water add the clove, bay leaf and black pepper.
- Cook on medium high until the chicken is cooked through about 8-10 minutes
- Remove chicken and using two forks shred the chicken and set aside
- Put 3 tablespoons of olive oil to heat medium in a frying pan, fry the onion and garlic until fragrant.
- Add in the cooked shredded chicken
- Add in the Maggi cube and the diced potato cook stirring occasionally for about 8 minutes
- Add in pepper to taste as well as the light soy sauce. Stir to combine
- Add in the long beans and shredded cabbage mix to combine and cook 3 more minutes
- Add in the spring onions and bean sprouts mix together and cook 1 more minute
- Remove from heat and set aside until cool enough to handle
- Add a heaping tablespoon into the middle of the egg roll paper. Make it like and envelope and then roll up as tightly as possible. Use your finger in some water to seal the edges
- Repeat until all the filling is used up.
- Put plenty of oil in your wok or deep fryer and fry until golden brown. Note that you can freeze any spring rolls you won't eat right away. They test best while hot just after frying.
- Serve with a tomato chutney or sweet chili sauce.